Sensory-emotion relationships in white chocolate of modified color and sweetener among Polish and Brazilian consumers

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Science Pub Date : 2025-02-06 DOI:10.1111/1750-3841.70006

Patrycja Urszula Żukowska, Dhanus Raj Kanaga Raj, Valdecir Luccas, Carolyn F. Ross, Marek Kardas, Helena Maria Andre Bolini

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Abstract

The objective of this study was to examine the influence of chocolate formulation (sweetener and color) on consumer sensory acceptance and emotional response across two consumer populations, Brazilian and Polish. White chocolate samples (n = 10) were formulated with differences in sweetener (sucrose, rebaudioside A) and color (red, blue, yellow, green). Along with a trained panel, consumers in Brazil (n = 120) and Poland (n = 120) evaluated chocolate samples for liking and associated emotions. Color was not found to influence sweetness or flavor perception, indicating the absence of cross-modal influence. However, the yellow-colored chocolate was liked less than the blue, green, or red chocolate. Emotions were a stronger driver of product liking in the Brazilian population compared to the Polish consumers. This research shows the influence of color on consumers perception, with implications of using natural colors in chocolate production and “yellowing” in white chocolate.

Practical Applications

The recipe may be used in chocolate manufacturing to produce free-sugar chocolate targeted to consumers with health conditions, such as diabetes. Our research also gives the solution for practical application of natural dyes to white chocolate to cover the problematic “yellowing,” which is considered defect of this product and results in the low consumer acceptance. The dyes that are suggested to add are of red, green, or blue color due to high acceptability of consumers from different countries.

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.